St. Patrick would be proud. It’s easy to dive face first into these chocolate cupcakes flavored up with Irish stout. You only need 1/2 cup or so to make this Double Chocolate Stout Cupcake recipe. We like to use chocolate stout, but any old stout will do. (You know what to do with the remaining stout, right? Slàinte!)

3. Fill cupcake liners about ¾ full. Bake for about 15 minutes or until toothpick inserted in center comes out clean. (Or just tap the top of the cupcake with your finger. It should bounce back.) Cool in pan on rack for 5 minutes, then carefully remove cupcakes from muffin pan and cool completely on rack.

4. Pipe or frost with Dark Chocolate Frosting (below). Sprinkle coarse salt over each cupcake. Top with a pretzel. (Or skip the salt and crush the pretzels and sprinkle on top.

¼ cup milk (add a splash of Irish cream, if you’d like to be more decadent)

1. In a small saucepan, heat the butter and chocolate over very low heat until butter and chocolate are melted, stirring constantly.

2. In a bowl, stir together powdered sugar and milk. Add melted butter and chocolate. Beat by hand until smooth. Cool to room temperature. Frosting will thicken as it cools. Stir in additional milk, 1 tablespoon at a time, if frosting is too thick.